Written By - Sanjeev Vekariya
Fondant is a smooth, pliable sugar paste used to cover cakes, create decorations, and bring stunning cake designs to life.
– Rolled Fondant – Great for cake coverings and decorations. – Poured Fondant – Used for glazes and fillings in pastries. – Gum Paste – Dries harder, perfect for intricate flowers and figures.
– Fondant roller – Smoother – Sharp knife – Cornstarch (to prevent sticking)
– Dust your surface with cornstarch. – Knead fondant until soft and pliable. – Roll evenly to about 1/8-inch thickness. – Lift and cover the cake smoothly, avoiding air bubbles.
– Cracking? Add a little shortening and knead. – Too sticky? Use cornstarch to absorb excess moisture. – Tearing? Roll it slightly thicker.
– Polka dots – Ribbons and bows – 3D figures – Stamped patterns
– Always knead before rolling. – Use a smoother for a flawless finish. – Store leftover fondant in an airtight container.